Creamy Pasta With Chicken in Lemon-Dill Sauce

Total Time
50mins
Prep 15 mins
Cook 35 mins

My number one recipe of all time. Found in Starweek magazine posted from the chef at the Unionville House restaurant. Easy, one-pot meal and so creamy and delicious. I like this served with with garlic bread but is pretty rich on it's own. *Double quantities if serving more than 4.

Ingredients Nutrition

Directions

  1. • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
  2. • Over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
  3. • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
  4. • Add parmesan to the pasta and salt & pepper if desired.
  5. • Stir to mix thoroughly and serve immediately.